Lemon Pepper Chicken Breasts (Print Version)

Golden pan-seared chicken breasts with a zesty lemon-pepper butter sauce. Ready in 30 minutes.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5.3-6.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour
05 - 2 tablespoons olive oil

→ Lemon-Pepper Butter Sauce

06 - 3 tablespoons unsalted butter
07 - 2 cloves garlic, minced
08 - Zest of 1 lemon
09 - Juice of 1 large lemon (approximately 3 tablespoons)
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons chopped fresh parsley, optional

# Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper.
02 - Lightly dredge each chicken breast in flour, shaking off excess.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
04 - Reduce heat to medium. In the same skillet, add butter and allow to melt. Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Add lemon zest, lemon juice, and black pepper to the skillet. Simmer for 1-2 minutes while scraping up browned bits from the pan bottom.
06 - Return chicken to the pan and spoon sauce over the top. Heat for 1-2 minutes until warmed through.
07 - Garnish with chopped parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than takeout and tastes like you planned it all week.
  • The lemony butter sauce clings to every bite without feeling heavy or rich.
  • You can swap in gluten-free flour or use chicken thighs and it still shines.
  • Cleanup is one pan, which means more time enjoying dinner and less time scrubbing.
02 -
  • Do not skip drying the chicken, wet surfaces will never brown properly and you will end up with pale, steamed meat.
  • Keep the heat at medium-high for the sear but drop it to medium for the sauce, or the garlic will burn and turn bitter in seconds.
  • If your chicken breasts are uneven in thickness, pound the thick ends gently so everything cooks at the same rate.
03 -
  • Always zest the lemon before you juice it, it is nearly impossible to zest a juiced lemon and you will waste all that fragrant oil.
  • Let the chicken rest for a minute after searing so the juices redistribute, slicing it immediately will make it dry.
  • Taste the sauce before adding the chicken back in, and adjust with a pinch of salt or an extra squeeze of lemon if it needs more brightness.
Go Back